1

1

2

2

In a large bowl, place the flour, salt and water+yeast. Mix until it forms a dough. Form the dough into a ball, cover with plastic film and refrigerate for about 1 hour.

3

In a large bowl, place the flour, salt and water+yeast. Mix until it forms a dough. Form the dough into a ball, cover with plastic film and refrigerate for about 1 hour.

3

In a large bowl, place the flour, salt and water+yeast. Mix until it forms a dough. Form the dough into a ball, cover with plastic film and refrigerate for about 1 hour.

4

This is the dough!

4

This is the dough!

4

This is the dough!

5

5

5

6

Prepare the dough, butter and sugar

6

Prepare the dough, butter and sugar

6

Prepare the dough, butter and sugar

7

On a floured bench, flatten the dough about 1 cm thick.
Flatten the butter to 1cm thickness and place it in the centre of the dough. Then add half of the amount of sugar.

7

On a floured bench, flatten the dough about 1 cm thick.
Flatten the butter to 1cm thickness and place it in the centre of the dough. Then add half of the amount of sugar.

7

On a floured bench, flatten the dough about 1 cm thick.
Flatten the butter to 1cm thickness and place it in the centre of the dough. Then add half of the amount of sugar.

8

Fold the four edges of the dough into the middle to completely envelop the butter.

8

Fold the four edges of the dough into the middle to completely envelop the butter.

8

Fold the four edges of the dough into the middle to completely envelop the butter.

9

Roll the pastry out to a rectangular strip about 1cm thick. Take the lower end of the strip and fold it up one-third of the way toward the top. Now fold the top down to fit over the first fold to form a neat rectangle with no overlapping sides.

9

Roll the pastry out to a rectangular strip about 1cm thick. Take the lower end of the strip and fold it up one-third of the way toward the top. Now fold the top down to fit over the first fold to form a neat rectangle with no overlapping sides.

9

Roll the pastry out to a rectangular strip about 1cm thick. Take the lower end of the strip and fold it up one-third of the way toward the top. Now fold the top down to fit over the first fold to form a neat rectangle with no overlapping sides.

10

Refrigerate the dough for 30 minutes, then roll it out again to a long rectangle. Coat with a generous amount of sugar, then fold it again as before, coating all sides with sugar. Place in the refrigerator to rest for 30 minutes.
Repeat the previous ste

10

Refrigerate the dough for 30 minutes, then roll it out again to a long rectangle. Coat with a generous amount of sugar, then fold it again as before, coating all sides with sugar. Place in the refrigerator to rest for 30 minutes.
Repeat the previous ste

10

Refrigerate the dough for 30 minutes, then roll it out again to a long rectangle. Coat with a generous amount of sugar, then fold it again as before, coating all sides with sugar. Place in the refrigerator to rest for 30 minutes.
Repeat the previous ste

11

11

11

12

Roll the pastry out to 1cm thickness. Cut it in half, then fold the corners of the dough to meet in the centre. Place the two pieces of dough in 2 greased 24 cm cake tins, pressing slightly so the dough fits the tins well.

12

Roll the pastry out to 1cm thickness. Cut it in half, then fold the corners of the dough to meet in the centre. Place the two pieces of dough in 2 greased 24 cm cake tins, pressing slightly so the dough fits the tins well.

12

Roll the pastry out to 1cm thickness. Cut it in half, then fold the corners of the dough to meet in the centre. Place the two pieces of dough in 2 greased 24 cm cake tins, pressing slightly so the dough fits the tins well.

13

Cover the cake tins with a towel and leave to rise for 1 hour in a warm place.

13

Cover the cake tins with a towel and leave to rise for 1 hour in a warm place.

13

Cover the cake tins with a towel and leave to rise for 1 hour in a warm place.

14

Preheat oven to 180°C. Bake for about 25 minutes, then carefully turn out onto a rack.

14

Preheat oven to 180°C. Bake for about 25 minutes, then carefully turn out onto a rack.

14

Preheat oven to 180°C. Bake for about 25 minutes, then carefully turn out onto a rack.

KOUIGN-AMANN (BRETON CAKE)

1

KOUIGN-AMANN (BRETON CAKE)

2

KOUIGN-AMANN (BRETON CAKE)

3

In a large bowl, place the flour, salt and water+yeast. Mix until it forms a dough. Form the dough into a ball, cover with plastic film and refrigerate for about 1 hour.

KOUIGN-AMANN (BRETON CAKE)

4

This is the dough!

KOUIGN-AMANN (BRETON CAKE)

5

KOUIGN-AMANN (BRETON CAKE)

6

Prepare the dough, butter and sugar

KOUIGN-AMANN (BRETON CAKE)

7

On a floured bench, flatten the dough about 1 cm thick.
Flatten the butter to 1cm thickness and place it in the centre of the dough. Then add half of the amount of sugar.

KOUIGN-AMANN (BRETON CAKE)

8

Fold the four edges of the dough into the middle to completely envelop the butter.

KOUIGN-AMANN (BRETON CAKE)

9

Roll the pastry out to a rectangular strip about 1cm thick. Take the lower end of the strip and fold it up one-third of the way toward the top. Now fold the top down to fit over the first fold to form a neat rectangle with no overlapping sides.

KOUIGN-AMANN (BRETON CAKE)

10

Refrigerate the dough for 30 minutes, then roll it out again to a long rectangle. Coat with a generous amount of sugar, then fold it again as before, coating all sides with sugar. Place in the refrigerator to rest for 30 minutes.
Repeat the previous ste

KOUIGN-AMANN (BRETON CAKE)

11

KOUIGN-AMANN (BRETON CAKE)

12

Roll the pastry out to 1cm thickness. Cut it in half, then fold the corners of the dough to meet in the centre. Place the two pieces of dough in 2 greased 24 cm cake tins, pressing slightly so the dough fits the tins well.

KOUIGN-AMANN (BRETON CAKE)

13

Cover the cake tins with a towel and leave to rise for 1 hour in a warm place.

KOUIGN-AMANN (BRETON CAKE)

14

Preheat oven to 180°C. Bake for about 25 minutes, then carefully turn out onto a rack.

KOUIGN-AMANN (BRETON CAKE)

15

It is beautifully caramelised!!

KOUIGN-AMANN (BRETON CAKE)

16

Enjoy it!!!

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